People call it Suya spice in Nigeria, but in Ghana, it’s known as Chinchinga or Kebab spice. This blend combines ground peanuts with various spices. The combination of the spices with the ground peanuts rubbed on meat, fish or seafood is an indescribable dynamic. Suya or Chinchinga spice is a favorite go to spice for meats, poultry and seafood in some parts of West Africa.
Suya Spice: A Bold and Flavorful West African Classic
Its nutty, spicy, and smoky flavor comes from a blend of ground peanuts and aromatic spices that create an unforgettable taste experience. Afromeals Suya Spice can be used beyond traditional meat skewers—sprinkle it on roasted vegetables, mix it into marinades, or use it as a dry rub for chicken wings and seafood.
Suya spice isn’t just for grilling, it works wonderfully in oven-roasted or pan-fried dishes too. You can even sprinkle it over fries, yam chips, or roasted nuts for a flavorful twist. Experiment with it in your sauces or soups to add a deep, smoky heat that enhances every bite.
- 1 pounds or 16 ounces. of (Shrimps, Beef, fish, etc.). Cut the meat into cubes
- Rinse your meat or any meat replacement.
- Add a little salt or any salt alternative.
- Add 1 tablespoon of Afromeals suya (Kebab) spice to your meat.
- Add 1 tablespoon of oil (any oil)
- (Optional) Place meat in a ziplock bag or a bowl, zip it, or close it and let it marinated for 30 minutes to 2 hours in a refrigerator.
- (Optional step) Assemble meat on skewer sticks with onions and bell peppers.
- Grill or bake (385 F) the meat in an oven for about 15 to 20 minutes or to your doneness. To keep meat juicy wrap it in foil or use an air fryer. You can also seared/sautéed meat, seafood or vegetables in a pan on a stovetop.
- Pair Suya (Kebab) or Chinchinga with jollof or fried rice, plantain or yam chips and pepper sauce.
